These babies are raw, vegan, gluten free and refined sugar free. I absolutely love them.
Almond butter and dark chocolate bites
2 cups roasted unsalted almonds, skins still on
dash of coconut oil, melted
dash of maple syrup
generous pinch of sea salt sea salt
150g 70% cocoa dark chocolate
1/4 cup of toasted fine desiccated coconut
dash vanilla extract
1 cup almond butter
Blitz the almonds in a food processor until a gritty powder forms, it's nice to leave some bigger bits too for extra crunch.
Add a small dash of coconut oil and maple syrup until a malleable dough is formed.
Press the mixture into the base of a square 22cm cake tin, and place in the freezer.
Melt the chocolate over a double boiler.
Add the vanilla and toasted coconut. Remove from heat and add the almond butter, leaving some swirls visible. Pour the mixture over the base and spread out evenly. Pop back in the freezer for the chocolate to set.
Best stored in the fridge and served chilled.
Adapted from Lookbook Cookbook